Soy-Free Hoisin Sauce

It’s official. I have a severe intolerance to soy and wheat, DaRn-iT! That’s the bad news. The good news is that thankfully there is almost always a workaround that is just as good as or even better than its allergy-inducing counterpart. This Hoisin Sauce recipe is proof of that.

Soy-Free Hoisin Sauce

Yield: about 1.25 cup


• 1/2 cup maple syrup

• 9 pitted deglet noor dates

• 1/3 cup chickpea miso OR chickpea-barley miso

• 2 tbsp coconut aminos OR chickpea tamari

• 2 tbsp unsweetened rice vinegar

• 1 tbsp toasted sesame seeds*

• 1 large garlic clove

• 1/8 tsp ground coriander

• 1 petal dried star anise

• 1/8 tsp hot chili powder

• 1/16 tsp cinnamon


Add all ingredients to a high powered blender (my Breville Boss-to-Go was powerful enough) and process until smooth

Store in airtight container in the fridge

White Bean & Basil Hummus

White Bean and Basil Hummus Recipe


• 2 cups cooked & drained small white beans (about 1 can)

• Fresh basil (to taste)

• Fresh oregano (to taste)

• 1 shallot, quartered

• Juice of 1 lemon

• 2 pitted Greek olives

• 1/8 tsp red pepper flakes


Place all ingredients in a food processor & process to desired consistency.

General Tso’s ChickN

Subbed eggplant 🍆 for the chicken 🐓

Oh so YUM!!


Sauce Ingredients

◦ 1/4 cup Water

◦ 1/4 cup Rice Vinegar

◦ 1/4 cup coconut Aminos

◦ 1 tbsp granulated garlic aka garlic powder

◦ 1-2 tsp ginger powder

◦ 1/8 tsp red pepper flakes

◦ 1/8-1/4 tsp Indian chili powder (for heat)

◦ 1 tbsp maple syrup or date syrup

◦ 1 tbsp tapioca flour

Coating Ingredients

◦ 1/2 cup garbanzo bean flour

◦ 1.5 tsp ground ginger

◦ 2 tsp garlic powder

◦ 1/4 onion powder

◦ 1/4 tsp paprika

Other ingredients

◦ 2 vegan egg substitute (I used Bob’s Red Mill Egg Replacer; Flax eggs would also work)

◦ 1 medium eggplant, peeled and cubed



1. Preheat the oven to 450°F; line baking sheet with parchment paper

2. Prepare vegan egg, set aside for 5 minutes

3. In a separate bowl combine coating ingredients & gently whisk

4. Place cubed eggplant in the vegan egg; gently toss to coat

5. Transfer eggplant to the breading mix.; toss until coated

6. Place eggplant on baking sheet (parchment, silicone mat); bake for 10-15 minutes, flip and bake about 10 minutes longer until golden

7. While the eggplant bakes, add sauce ingredients to a small sauce pan, cook over medium heat, whisk often until mixture thickens

8. Add cooked eggplant to the sauce & toss to coat

Peanut Butter Chocolate Chip Ice Cream

Peanut Butter & Chocolate Chip Ice Cream

Yield: 1 Pint


• 6 oz unsweetened non-dairy milk

• 6 oz canned coconut milk

• 3-4 tbsp maple syrup*, depending on sweetness level desired

• 1/2 cup natural peanut butter

• 2 tbsp Enjoy Life mini chocolate chips

• 1/8 tsp guar gum — optional


1. Add all ingredients EXCEPT CHOCOLATE CHIPS to blender & process until just combined

2. Add mixture to ice cream maker & follow manufacturer’s directions

3. Towards end of cycle add chocolate chips

*Recipe note: may sub 1/4 cup pitted dates for the maple syrup. If you choose dates, you must either soak them in the milk for several hours OR use a high powered blender. The latter will result in the need to chill the mixture in the fridge prior to adding to the ice cream maker.

Veganista Intuitive Cooking aka Cooking On-the-Fly

When I shop, most of the time I purchase whatever fresh produce looks good and is priced right, and then each day I come up with recipes based on what’s in the fridge. That also means I rarely make things the exact same way twice.

And when do I shop? When there is almost no fresh produce in the fridge.

Anywho, here are some of this week’s kitchen happenings…

Spinach curry + gluten-free potato roti (flatbread)

Stuffed peppers

Veg vindaloo + basmati rice

One-Pot Chunky Ziti Bolognese